Martin Yan - BEAN CURD SHEETS

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

BEAN CURD SHEETS

Dried bean curd sheets are a by-product of bean curd production. When hot soymilk is allowed to stand and cool, a thin film-like layer forms on top. This layer is carefully removed and laid over bamboo mats to dry, forming bean curd sheets. These transparent yellow sheets are fragile in their dried form, but don't be fooled by their delicate appearance. They become chewy and meaty when cooked.

Soak bean curd sheets in warm water or place between damp towels until softened before using. Use whole sheets to wrap meat and vegetable fillings. These rolls can be steamed, pan-fried, deep-fried, or braised. Add broken pieces of bean curd sheets to stews and savory and sweet soups.

Bean curd sheets are available in both frozen and dried forms in an assortment of different shapes and sizes. Store dried bean curd sheets in a tightly sealed container and keep in a cool, dry place. Use both frozen and dried sheets within 2 months of purchase. Discard if an odor develops.